Galician-Style Octopus

Galicia is the north-western region of Spain. With the Atlantic Ocean to its west and the Bay of Biscay to its north, it’s no surprise that seafood features strongly in its cuisine. While small octopuses are easily cooked by throwing them in a hot pan or on the barbecue, it can be a bit more daunting tackling larger specimens. Frank Camorra’s technique of plunging the tentacles into water several times before simmering them helps to set the gelatinous coating on the outside of the tentacles